Our berry-filled semolina mousse with fresh raspberries and raspberry sauce will bring back plenty of childhood memories of Grandma standing by the cooker, preparing a delicious semolina pudding. Semolina mousse is, and always will be, a sweet favourite!

Ingredients
3 leaves of gelatine
200 ml whipped cream
250 ml whole milk
50 g sugar
1 pinch salt
30 g butter
1 vanilla pod
30 g wheat semolina
2 cl raspberry schnapps
1 untreated lemon
250 g raspberries
1 tbsp honey

Preparation
Preparation time: 30 minutes
Cooling time: 3 hours

First of all, prepare the dessert rings. Ggrease the rings with sunflower oil.

Soak the gelatine in cold water. In the meantime, beat the cream until it is stiff.

Then mix the whole milk, sugar, salt and butter, and boil. Cut the vanilla pod in half lengthways, and scrape out the pulp. Add the pulp and the pieces of the pod to the milk, and stir the semolina. After boiling the semolina for a short time, pour it into a mariella mixing bowl. Don’t forget: Now is the time to remove the vanilla pod from the mixture.

Dissolve the drained gelatin into the warm semolina mousse. The icing on the cake is the raspberry schnapps and the finely grated lemon zest. Now fold in the whipped cream. Divide the inebriated semolina between six dessert rings. Cover and refrigerate for three hours.

Very berry: Blend half of the raspberries, along with the honey, to make a sweet sauce. Tip the cool semolina mousses on small plates, and serve with the raspberry sauce and the rest of the fresh raspberries.